This delicious Leek and Potato Soup is a creamy and nutritious meal that’s quick to prepare. With simple ingredients you likely have on hand, it’s perfect for a cozy lunch or dinner. Top it off with sautéed leeks for added texture and flavor, making it a satisfying choice any day of the week.
Ingredients Needed
- 225g (8 oz) potatoes (peeled and cut into 1cm/0.4 in pieces)
- 1 small onion (cut the same size as the potatoes)
- 1 large leek (sliced, reserve a handful of the white part)
- 450ml (15 fl oz) light chicken or vegetable stock
- 60ml (2 fl oz) whipping cream (plus a drizzle to serve)
- 60ml (2 fl oz) whole milk
- Small knob of butter
- Finely chopped chives (for garnish)
How To Make Leek And Potato Soup
- Blend Base Ingredients: Put the potatoes, onions, most of the leeks (reserve a handful), and chicken stock into a soup maker. Press the ‘smooth soup’ function, ensuring you don’t exceed the max fill line.
- Add Cream and Milk: Once the cycle is complete, add most of the cream and all the milk. Blend briefly again. Use the ‘keep warm’ or ‘heat’ function to maintain the soup’s warmth while preparing the topping.
- Prepare Leek Topping: Finely shred the reserved white part of the leek. Heat the butter in a small frying pan and gently cook the leek for a few minutes until softened but not colored.
- Serve: Drizzle the remaining cream over the soup, top with the cooked leeks, scatter the chives, and add some black pepper.
Recipe Tips
- Don’t Rush the Cooking: Cook the leeks and onions slowly in butter to bring out their sweetness. This adds depth to the soup.
- Adjust Consistency: If the soup is too thick, add extra stock or water a little at a time until you reach your desired consistency.
- Taste and Season: Always taste the soup before serving and adjust the seasoning with salt and pepper for perfect flavor.
- Garnish Smartly: Top with a drizzle of cream and chopped chives for a touch of elegance and extra flavor just before serving.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Leek and Potato Soup cool until it reaches room temperature. Then, transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely and pour it into freezer-safe containers. It can be frozen for up to 3 months. To thaw, move the soup to the fridge for several hours or overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over low to medium heat, stirring occasionally. Cook for about 5-10 minutes or until it reaches your desired temperature.
Nutrition Facts
Serving Size: 1 cup (approximately 240ml)
- Calories: 130
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 570mg
- Potassium: 450mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 4g
Try More Easy Soups:
- Easy Red Pepper Soup Recipe UK
- Tom Yum Soup Recipe Uk
- Chestnut Soup Recipe Uk
- Easy Beetroot Soup Recipe Uk
Leek And Potato Soup Recipe UK
Description
This delicious Leek and Potato Soup is a creamy and nutritious meal that’s quick to prepare. With simple ingredients you likely have on hand, it’s perfect for a cozy lunch or dinner. Top it off with sautéed leeks for added texture and flavor, making it a satisfying choice any day of the week.
Ingredients
Instructions
- Blend Base Ingredients: Put the potatoes, onions, most of the leeks (reserve a handful), and chicken stock into a soup maker. Press the ‘smooth soup’ function, ensuring you don’t exceed the max fill line.
- Add Cream and Milk: Once the cycle is complete, add most of the cream and all the milk. Blend briefly again. Use the ‘keep warm’ or ‘heat’ function to maintain the soup’s warmth while preparing the topping.
- Prepare Leek Topping: Finely shred the reserved white part of the leek. Heat the butter in a small frying pan and gently cook the leek for a few minutes until softened but not colored.
- Serve: Drizzle the remaining cream over the soup, top with the cooked leeks, scatter the chives, and add some black pepper.
Notes
- Don’t Rush the Cooking: Cook the leeks and onions slowly in butter to bring out their sweetness. This adds depth to the soup.
- Adjust Consistency: If the soup is too thick, add extra stock or water a little at a time until you reach your desired consistency.
- Taste and Season: Always taste the soup before serving and adjust the seasoning with salt and pepper for perfect flavor.
- Garnish Smartly: Top with a drizzle of cream and chopped chives for a touch of elegance and extra flavor just before serving.
Leek And Potato Soup Recipe UK